Coleslaw

• ½ white cabbage heart
• 2–3 new young carrots
• 2 dessert apples

Rinse the cabbage leaves under cold water and remove any outer damaged leaves. Cut in half, cut away the core, and then shred the cabbage finely. Place in a large mixing basin and add the scrubbed and coarsely grated carrots, the apples, peeled, quartered and coarsely grated, and the scrubbed and finely shredded celery. Toss the salad with 4–5